Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy. This step incorporates air, which contributes to the cookies’ tender texture. You can use an electric mixer or a sturdy whisk for this.1 cup unsalted butter, softened, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar
- Beat in the large egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed to ensure everything is thoroughly incorporated.1 large egg, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures these leavening agents and salt are evenly distributed throughout the flour, leading to consistent cookie results.2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can develop the gluten in the flour too much, resulting in tough cookies.
- Gently fold in the finely chopped maraschino cherries and white chocolate chips (if using). The cherries will add a lovely moistness and bright flavor, while the white chocolate adds pockets of creamy sweetness.1 cup maraschino cherries, drained and finely chopped, 1/2 cup white chocolate chips
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for uniform size.
- Before baking, gently flatten each cookie slightly with the palm of your hand. Then, sprinkle the tops generously with red and green sanding sugar or your favorite festive sprinkles. This step is where the "bonbon" part comes to life, adding a beautiful shimmer and a touch of sweetness to the finished cookie.Red and green sanding sugar or sprinkles
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking time can vary depending on your oven, so keep a close eye on them during the last few minutes.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This allows them to set properly. Once cooled, your delicious Cherry Bonbon Cookies are ready to be enjoyed!
Notes
Store cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze individually wrapped cookies for up to 2-3 months.
